15 hours ago
Friday, May 28, 2010
For some people, Memorial Day grilling kicks off the summer season.
For me, it's my first Caprese Salad that signifies it's time for warm weather foods!
Since it's still technically spring, and we won't have Jersey tomatoes till late August, why not use roasted peppers?
Red and yellow, please.
The little basil leaves are from my herb garden, and the olives in the middle of the platter are there because I didn't have enough cheese to cover the plate!
Buy fresh mozzarella cheese, packed in water.
Drain the cheese, and pat it dry.
Slice it into comfortable slices, and layer between roasted peppers and a basil leaf tucked in neatly.
Sprinkle w/ sea salt and drizzle with a little white balsamic vinegar.
Turn some cracked black pepper over and drizzle with olive oil just before serving.
Serve at room temperature with crusty bread.
Enjoy and have a great holiday weekend!